à la Démidoff is cut in small joints, sauté and served with a border of rice, and brown sauce with wine.

à la Mancelle is cut up and served in a rich brown sauce with wine and stewed chestnuts.

en chaudfroid, the pieces are coated with tomato

Mayonnaise sauce, and served with salad and aspic.

en fricassee is dressed in a white sauce with mushrooms.

Pintade en ragoût is stewed with bacon and vegetables.

saute is sauté, and served in a sauce of stock, wine, chopped shallot and mushrooms. Filets de pintade

à la Califor- are fillets of roast guinea fowl, masked nienne with brown chaudfroid sauce, and served cold, on a forcemeat border, with a garnish in the centre of Californian plums stewed in claret.

à la Diplomate are larded and braised, and served on a border, with a ragoût of lobster in the centre, and Cardinal sauce.

à la Fredensborg are saute, and served with a compote of tomatoes and cranberries, and a clear sauce of half-glaze, with wine and lemon juice.

à la Simla are dressed in a white curry sauce with raisins, chestnuts and button mushrooms, and served with rice.

aux concombres are arranged in a circle alternately with stewed pieces of cucumber, and served with a puree of cucumber with cream.

Tourte de pintade is a round case of pastry, filled with à la Hongroise a stew of guinea fowl with tomatoes, mushrooms, truffles and ham, and a highly seasoned brown sauce with Carlowitz or Burgundy.

Guinea fowl may also be dressed in many of the ways given for chickens.

Pigeons Pigeons

à la Mazarine are cut in halves, spread with forcemeat, breadcrumbed and fried; served with tomato sauce.

Pigeons

à la Viennoise are cut in halves, steeped in oil and vinegar, floured and fried; served with watercress and Mayonnaise sauce. Compote de pigeons the pigeons are cut up, stewed, and

à l'Algérienne, served with a savoury brown sauce and pickled plums. Côtelettes de pigeons

à la Czarina are fillets breadcrumbed and fried, and a small piece of bone stuck in each to imitate cutlet bones; served with Czarina sauce. This dish may be served a l'Italienne with Italian sauce, or with any vegetable garnish.

à la Financière are pigeons cut in halves and boned, with the exception of the leg bones; stuffed, breadcrumbed and broiled, and served with a Financière garnish.

Escalopes de pigeons

à la Cambridge are pigeons boned, stuffed with forcemeat and braised, cut in slices, coated with a brown sauce, and decorated with rings of tomato and cream aspic; served cold on an aspic border, garnished with chopped aspic.

à la Castillane are dressed in the same way; the slices are masked with brown game sauce, and served cold with a compote of dried cherries, garnished with aspic.

à la Talma, the boned pigeons are stuffed with sausage meat with mushrooms and truffles, and stewed; cut in slices, coated with tomato aspic, and served cold on a rice border, with alternate slices of tomato, garnished with aspic.

Filets de pigeons

à la Duchesse are fillets of pigeons coated with forcemeat, breadcrumbed and fried; served with brown sauce and a Macédoine garnish.

à la Duxelle are coated with Duxelle sauce, breadcrumbed and fried; served with Provencale sauce and mushrooms.

à la Moderne are coated with liver forcemeat, breadcrumbed and fried; served with tomato sauce and dressed spinach.

à la Parisienne are spread with forcemeat, breadcrumbed and fried; dressed on fried croûtons of bread, with a brown puree of cucumbers in the centre.